This is delicious and plentiful navy bean soup It’s cheap and easy to make, and leftovers taste even better the next day! Cook on the stovetop, Instant Pot, or slow cooker.
The chill in the air this week has put me in soup mode. It feels like curling up under a cozy blanket with a book while dinner simmers in kitchen mode. Can you feel it? This navy bean soup is perfect for cold weather and uses pantry staples like canned beans and broth. (this 16 Bean soup and pasta beans It has a similar atmosphere.)
Why I Love This Navy Bean Soup Recipe
- delicious bacon. Bacon makes everything better and adds a lot of flavor to this navy bean soup. If you can’t eat pork, turkey bacon would also be good here.
- Three cooking options. Make soup on the stovetop, simmering it slowly in a pot, or boiling it quickly in your Instant Pot. Instructions for all three methods are included in the recipe card below!
- It’s plentiful and satisfying.. The fiber and protein in the beans help fill this soup, so you won’t be hungry later!
What you need
The ingredient list for this recipe is short and simple! Scroll down to the recipe card below Accurate measurement.
- Nfrom beans – Using canned beans instead of dried beans makes the soup cook faster.
- rainAcorn – I use center cut bacon. As mentioned above, you can replace it with turkey bacon if you prefer.
- Onions, Carrots, Celery – Classic Trio Used to make soup delicious.
- tomato paste – I like to add tomato paste to add depth to the broth.
- chicken broth – Use reduced sodium broth and adjust the broth to suit your taste.
- Bay leaves and rosemary – The flavor adds to the navy bean soup as it simmers.
- rainorder spinach – It’s an easy way to add nutrition to your soup because it requires no preparation and dissolves into the soup after cooking time.
How to make bean soup
See recipe card below For printable instructions. There are also instructions on how to make this soup in a slow cooker or Instant Pot.
- Mix beans and water. Place the can of beans and a cup of water in a blender and blend until the mixture is smooth.
- Make bacon crispy. Cook the bacon in a large pot, then transfer to a paper towel-lined plate.
- cook vegetables. Add the onions, carrots and celery to the pot and cook until the bacon is soft.
- boil. Stir in the tomato paste, then add the pureed beans, whole beans, broth, and herbs. Bring to a boil, then cover and reduce heat to low. Boil for 25 minutes.
- puree. Place 2 cups of soup in a blender and puree. Stir this back into the soup.
- finish. Add spinach to soup pot and stir. Once it is cooked to a certain degree, pour the soup into a bowl and top it with cooked bacon.
Tips and Variations
- Don’t Skip the Puree. To thicken the soup, I boiled 1 can of beans in water, then pureed 2 cups of the boiled broth, leaving the rest a little chunky and mixed. It really makes this soup filling!
- Use an immersion blender. If you prefer, you can use an immersion blender to blend a little of the navy bean broth at the end of cooking rather than transferring 2 cups of broth to the blender.
- Try different beans. This recipe goes well with a variety of canned beans. Cannellini beans or Great Northern beans would be great.
proper storage
- refrigerator: Store the remaining soybean broth in an airtight container and refrigerate it for up to 4 days. You can mix the bacon into the soup and set it aside, or you can cook fresh bacon just before reheating the soup.
- freezer: Store this soup in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator and reheat following the instructions below.
- To reheat: Put the soup in a pot, place it on the stovetop, and heat it over medium heat or in the microwave.
More Classic Soup Recipes
produce: 6 night soil
Serving Size: 1 1/3 cup
Instant Pot
Place 1 can of beans and 1 cup of water in a blender and blend.
Press the Saute button and cook until the bacon is crispy. Set aside on paper towel.
Add the onions, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the tomato paste, then add the pureed beans, beans, broth, rosemary, and bay leaves.
Cook on high pressure for 15 minutes. Release pressure and remove rosemary and bay leaves. Place 2 cups of the soup in a blender, thicken the puree, then add back to the soup with the spinach and blend until just combined. To serve, ladle into 6 bowls and top with bacon.
stove top
Place 1 can of beans and 1 cup of water in a blender and blend.
Fry the bacon in a large pot until crispy. Set aside on paper towel.
Add the onions, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the tomato paste, then add the pureed beans, beans, broth, rosemary, and bay leaves.
Bring to a boil, cover, and cook until beans and vegetables are tender, about 25 minutes. Place 2 cups of the soup in a blender, thicken the puree, then add back to the soup with the spinach and blend until just combined. To serve, ladle into 6 bowls and top with bacon.
slow cooker
Place 1 can of beans and 1 cup of water in a blender and blend.
Fry the bacon in a skillet until crispy. Set aside on paper towel.
Add the onions, carrots, and celery to the skillet and cook until softened, about 5 minutes. Add the tomato paste, bean puree, canned beans, broth, rosemary, and bay leaves and transfer to the slow cooker.
Cover and cook for 8 hours. Remove rosemary and bay leaves. Place 2 cups of soup in a blender, thicken the puree, then add back to the soup with the spinach, whisk until wilted, and adjust salt to taste. To serve, ladle into 6 bowls and top with bacon.
Last step:
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clothing material: 1 1/3 cup, calorie: 211 calorie, carbohydrate: 39 g, protein: 15 g, province: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 2 mg, sodium: 1150 mg, fiber: 12 g, sugar: 4 g
